Easy Chocolate Cream Pie

slice of chocolate pudding pie with a bite on a fork next to it

4.46 from 11 votes

Easy Chocolate Cream Pie is a delicious, chocolatey vintage dessert sure to please the whole family! Homemade chocolate pudding topped with homemade whipped cream in an Oreo pie crust makes a cold, creamy dessert that is perfect for chocolate lovers.

Prep Time 10

Cook Time 10

chill time 4

Total Time 4 20

Servings servings

Author Melissa Williams

Ingredients

For the Chocolate Pudding Layer

1 cup granulated sugar
4 Tablespoons unsweetened cocoa powder
2 Tablespoons cornstarch heaping
2 large egg yolks
2 ½ cups milk
1 Tablespoons unsalted butter
1 tsp vanilla extract
1 pinch salt

For the Whipped Cream

1 cup heavy whipping cream
2 Tablespoons granulated sugar
1 ½ Tablespoon vanilla extract

For the Crust

9 inch Oreo pie crust or your favorite homemade crust

Instructions

For the Chocolate Pudding Layer

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the the milk, egg yolks, and butter over medium heat and cook until thickened.
1 cup granulated sugar, 4 Tablespoons unsweetened cocoa powder, 2 Tablespoons cornstarch , 2 large egg yolks, 2 ½ cups milk, 1 Tablespoons unsalted butter, 1 pinch salt
Remove from heat then stir in the vanilla. Pour the pudding into a 9" prebaked Oreo pie crust. Cover lightly and move to the fridge to set for at least 4 hours. I let mine chill overnight.
1 tsp vanilla extract, 9 inch Oreo pie crust

For the Whipped Cream

Once your chocolate pudding layer is firm, make the whipped topping.
To a cold mixing bowl, add the heavy whipping cream and mix with a hand mixer on medium for 1-2 minutes (or whisk vigorously). Add in the sugar and vanilla extract and continue mixing until stiff peaks form. This should take 2-3 minutes.
1 cup heavy whipping cream, 2 Tablespoons granulated sugar, 1 ½ Tablespoon vanilla extract
Spread the whipped cream over the chocolate layer and top with grated chocolate shavings.

Notes

Use a premade Oreo crust or homemade Oreo, graham cracker, or traditional pie crust.
I use low fat 1% milk. 2% or whole milk will work as well.
Cover gently and store in the fridge for up to 5 days.
Prepared pie can be covered and frozen for up to 3 months. Once ready to serve, move to the refrigerator to thaw.

Nutrition